The term tiansimply refers to a dish of thinly sliced vegetables that have been cooked in olive oil and baked au gratin.

One of my very best friends recently gave me a few squash fresh from the garden. Another awesome friend gave me tomatoes (I obviously have great friends!). All I really had to get to make this dish was zucchini, Italian cheese and an onion. The remaining ingredients I already had on-hand.

It all starts with sautéing sweet onions with minced garlic in olive oil. Evenly distribute the onion and garlic mixture in the bottom of a greased casserole dish. Arrange thinly sliced tomatoes, squash, potatoes and zucchini over the onion mixture.

Sprinkle with Italian seasoning, salt and pepper. Cover with aluminum foil and bake for 30 minutes.

Remove aluminum foil, sprinkle with an Italian cheese blend and re-bake (uncovered) until the cheese browns, about an additional 15 minutes.

This is an excellent and healthy way to use your fresh garden vegetables. I always like to give credit where it is due… this recipe was “shared” by one of my friends and came from a closed group on Facebook called Healthy Choices. I also found the same recipe on Just a Pinch. I hope you enjoy it as much as I did.

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One of my favourites! Here’s a shortcut that I use. After all vegetables are sliced, on a large cutting board, make a single layer of tomatoes. Put a slice of potato on each tomato. Then a slice of zucchini on top of each, etc. When filling up your baking dish, pick up one veggie stack at a time and arrange them in a spiral as you show in your photo. Saves me lots of time.

I too saw this on facebook and was inspired to try it — delicious and colorful side for any meal. Thanks for hunting down the original, I tried and couldn’t find it. Credit is important and it is a very good recipe. 🙂

The credit should go to Beth from Budget Bytes. I came across her website years ago from Pinterest and she is the original creator of this recipe. All the credit for this tasty dish should go to her! 🙂

That’s cute, but this exact recipe came from another site, which was the point of my response since this blog’s writer didn’t know exactly whom to credit. I’m sure the Italian cheese blend and Italian seasoning wasn’t in the French provencial recipes… Have a good day, boo 🙂

Oh yes, thank you for thinking so! Considering that you can make all sorts of dishes from those simple ingredients you mentioned, if it’s different, then it’s different and credit is due to the original content poster, especially when it’s word for word. I’m glad you’re still concerned about it, though. It’s important to talk about it. More important than anything else we could possibly give attention to.

I know this is an old post, so I might not get a reply. I was wondering, if you are planning to make this and then take it somewhere, how would this re heat and how might you alter the cooking times to account for that? Thanks!

I’ve made it for Thanksgiving the last couple of years–baked in the morning, transported, and then reheated before dinner, and it’s always been great! I just cover it with foil to transport, then put back in the over for 20 minutes or so right before dinner (haven’t altered earlier cooking times).

Love this dish. Colorful and delicious. The previous comments were very helpful. I salted the veggies and let them sit for about an hour, then wiped away the excess water and stacked them as Lori said. Great time-saver. I had eggplant in my garden, so I added it also. It was a big hit with family and friends. It has become a favorite.